These Easter cookie cutouts are so easy to make and turn out right every single time! They hold their shape so well, you don’t have to chill the dough, and the citrusy flavor of the cookie is delicious. Tons of you would agree -I’ve been making these cookies for several years and it’s always a favorite!
The key to these cookies is really in the flavor. I use LorAnn baking emulsions and extracts for all my baked good – the flavor is fantastic and really adds so much to these receipes!
These cookies have a citrusy sugar cookie base are are topped with a strawberry royal icing – such a good combination!
Ingredients
2 cups unsalted butter, room temperature
2 cups granulated sugar
2 eggs
1 tbsp princess cake flavor (trust me on this! It’s delish!)
4 tsp baking powder
6 cups all purpose flour
Instructions
- Preheat oven to 350 degrees.
- Start by creaming together your butter and sugar in your electric mixer with the paddle attachment.
- Once butter and sugar is light and fluffy, add in eggs and princess cake flavor, mix until combined.
- Add in your baking powder, then add flour 2 cups at a time. Mix well each time you add flour.
- When you’ve added your last 2 cups of flour, the dough may be stiff. You may need to take it out of your bowl and mix by hand.
- Once dough is completely combined, lightly dust a clean work surface with flour and roll out your dough. I like to work with about 1/4 of the dough at a time. If you work with too much at one time it will be difficult to roll out.
- Roll dough to about 1/2 inch thickness and cut with desired cookie cutters
- Transfer to baking sheet, and bake for 6-7 minutes, depending on oven and preference. I never bake mine longer than 7 minutes. If the edges are starting to turn golden brown you’ve baked a little too long!
- Cool completely before decorating.
Let me know if you give these a try! I always love to hear your feedback.
Easter Cookie Cutouts
Course: DessertDifficulty: Easy36
servings15
minutes7
minutesClassic sugar cookie cutouts, with a citrusy twist. This is the recipe I use for all my Easter cookie kits.
Ingredients
2 cups unsalted butter, room temperature
2 cups granulated sugar
2 eggs
1 tbsp princess cake flavor (trust me on this! It’s delish!)
4 tsp baking powder
6 cups all purpose flour
Directions
- Preheat oven to 350 degrees.
- Start by creaming together your butter and sugar in your electric mixer with the paddle attachment.
- Once butter and sugar is light and fluffy, add in eggs and princess cake flavor, mix until combined.
- Add in your baking powder, then add flour 2 cups at a time. Mix well each time you add flour.
- When you’ve added your last 2 cups of flour, the dough may be stiff. You may need to take it out of your bowl and mix by hand.
- Once dough is completely combined, lightly dust a clean work surface with flour and roll out your dough. I like to work with about 1/4 of the dough at a time. If you work with too much at one time it will be difficult to roll out.
- Roll dough to about 1/2 inch thickness and cut with desired cookie cutters
- Transfer to baking sheet, and bake for 6-7 minutes, depending on oven and preference. I never bake mine longer than 7 minutes. If the edges are starting to turn golden brown you’ve baked a little too long!
- Cool completely before decorating.
